Title: Soba (Buckwheat Noodles) With Sauteed Squash
Categories: Pasta
Yield: 4 Servings
1/2 lb Buckwheat noodles
1 1/2 ts Olive oil
2 Cloves garlic; minced
1/4 c Dry white wine or vegetable
-stock
1 md Zucchini; thinly sliced
1 md Yellow summer squash; thinly
-sliced
6 oz Thawed frozen chopped
-spinach; (up to 8)
1/4 c Grated organic Parmesan
-cheese or Parmesan-style
-soy cheese
Salt and freshly ground
-pepper to taste
Bring water to a boil in a large pot. Add the noodles and cook at a
steady simmer until al dente, about 5 to 7 minutes. Drain at once and
transfer to a covered serving dish.
In the meantime, heat the oil in a skillet. Saute the garlic for a
minute or two, until golden, then add the wine and squashes. Cook
until the squashes are tender-crisp. Add the spinach, cover, and cook
just until everything is well heated through.
Transfer to the serving bowl and toss with the noodles. Add the
Parmesan cheese, and season to taste with salt and pepper. Toss
again. Serve at once.
